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Butternut Squash and Spinach Frittata with garnishes, surrounded by small pumpkins and autumn leaves

Butternut Squash and Spinach Frittata

Enjoy a healthy and delicious start to your day with this Butternut Squash and Spinach Frittata! Perfect for breakfast, brunch, or even meal prep, this easy frittata recipe combines roasted butternut squash, fresh spinach, and creamy eggs for a nutrient-packed dish that’s full of flavor. Visit Satisfy Your Cravings for the full recipe, step-by-step instructions, and tips on making this frittata uniquely yours!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Servings 4
Calories 900 kcal

Equipment

  • Cutting Board: for chopping the butternut squash and spinach.
  • Chef’s Knife: to dice the squash and chop the spinach.
  • Mixing Bowl: for whisking the eggs, milk, and seasoning.
  • Whisk or Fork: to beat the eggs and milk together.
  • Baking Sheet: for roasting the butternut squash.
  • Oven-Safe Skillet (10–12 inches): such as a cast-iron or non-stick skillet, to cook the frittata. Ensure it’s oven-safe since it will go from stovetop to oven.
  • Measuring Cups and Spoons: For accurate measurements of ingredients.
  • Spatula: to gently spread the ingredients in the skillet and loosen the frittata after baking.
  • Oven Mitts: essential for safely handling the hot skillet when it’s time to remove the frittata from the oven.

Ingredients
  

  • 1 Cup Butternut squash, peeled and iced into small cubes
  • 1 Tbsp Olive oil (for roasting)
  • Salt and pepper to taste
  • 6 Large eggs
  • 1/4 Cup Milk (any kind, but whole milk adds creaminess)
  • 1 Cup Fresh spinach, roughly chopped
  • 1/2 Cup Grated cheese (try Gruyère, cheddar, or feta for a twist)
  • 2 Tbsp Chives or green onions, finely chopped (optional, for garnish)

Instructions
 

  • Prep and Roast the Butternut Squash
    Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet.
    Roast for about 20-25 minutes or until the squash is tender and golden-brown around the edges. (Tip: Roasting the squash enhances its natural sweetness and adds a lovely caramelized flavor.)
  • Whisk the Eggs and Milk
    In a large mixing bowl, whisk the eggs and milk until well combined. Add a pinch of salt and pepper to season the mixture. For a fluffier texture, whisk vigorously to incorporate air into the eggs.
  • Prepare the Frittata Mixture
    Add the chopped spinach, grated cheese, and roasted butternut squash to the egg mixture. Gently stir to combine all ingredients. (Pro Tip: If using spinach, gently press down on it with a spoon while stirring to ensure it's evenly distributed.)
  • Cook the Frittata
    Preheat an oven-safe skillet over medium heat and lightly grease with a bit of olive oil. Pour the egg mixture into the skillet and cook for 3-4 minutes without stirring, allowing the edges to set slightly.
  • Bake the Frittata
    Transfer the skillet to the oven and bake at 375°F (190°C) for 12-15 minutes, or until the frittata is fully set and golden on top. The center should no longer jiggle when shaken.
  • Garnish and Serve
    Remove the skillet from the oven, let it cool slightly, and sprinkle with chopped chives or green onions. Slice into wedges and serve warm.
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